Guest guest Posted July 19, 2005 Report Share Posted July 19, 2005 Mike, Did your doctor mention why she should avoid this ingredient? As far as I know there is no good reason for celiacs to avoid xanthan gum. In fact if you have a look at the ingredient list of many GF items you will find xanthan gum listed. It could be that your doctor isn't as well versed in the gluten free diet(which is alarmingly an common occurrence). Frankly I got better advice on the GF diet from a knowledgeable nutritionist than from my doctor. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 Thanks Tom: She just told me that the dr actually knew less than she did as she researched the condition online before seeing the dr. (duhu) Makes you wonder who is looking out for who. She did eat a little salad dressing with XG in it the other day with no bad reaction, we are going to make a trial run here at home with a lager quanity soon. , Thomas Hall <snowbound2044> wrote: > Mike, > > Did your doctor mention why she should avoid this > ingredient? As far as I know there is no good reason > for celiacs to avoid xanthan gum. > > In fact if you have a look at the ingredient list of > many GF items you will find xanthan gum listed. > > It could be that your doctor isn't as well versed in > the gluten free diet(which is alarmingly an common > occurrence). Frankly I got better advice on the GF > diet from a knowledgeable nutritionist than from my > doctor. > > Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 Thomas I avoid xanthan gum as well. I made this as a personal choice, not as a directive from a doctor, but I do it because xanthan is the cast off from a variety of mold and with an allergy to molds I didn't want to take the risk. Guar, being made from a member of the legume family is also problematic for me so when I need an extra binder and cannot use a fruit or vegetable, I use slippery elm powder. HTH BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 This is from a mold grown on corn (most likely) or soy. It or an alternative is required to make about any gf baked good. Guar gum can be used, but doesn't work quite as well (it is from a legume, so more of a problem if soy allergic than xanthan, usually). Both are entirely gluten free. > > > > Hello All> Mike here husband to Darcy who has CS and is on a gluten > free diet. The Dr. advised not to eat anything with xanthum gum in it > however at a link here (gluten solutions .com) they have a recipe > listed for pizza crust and one of the ing. is xanthum gum. I thought > this was some kind of wheat based preseritive. Can anyone shed light > on this for me. Is xanthum gum really off limits and what exactly is > it? Thanks Mike --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 While I agree with Karen's assessment that both guar and xanthan are gluten free, I do not agree they are " a requirement " for GF baking. I have been baking GF for going on 10 years now and have almost never used xanthan gum because of the cost. There are many other ways to add binders to baked goods and while I don't get products that look like commercial white wheat bread, my family is certainly not starving for lack of xanthan gum. If you are at all sensitive to molds, it has been my experience that xanthan gum will affect your allergy. I prefer to keep foods as natural as possible and if one feels the need for an extra binder there are foods which natural are high in pectin and similar products which will help. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 Brenda-Lee, If you would be so kind, what ingredients would you use to replace xantham gum in a banana bread type recipe? Thank you. Roy Samuel On Behalf Of Brenda-Lee Olson Wednesday, July 20, 2005 2:57 PM Re: xanthum gum or no xanthum gun While I agree with Karen's assessment that both guar and xanthan are gluten free, I do not agree they are " a requirement " for GF baking. I have been baking GF for going on 10 years now and have almost never used xanthan gum because of the cost. There are many other ways to add binders to baked goods and while I don't get products that look like commercial white wheat bread, my family is certainly not starving for lack of xanthan gum. If you are at all sensitive to molds, it has been my experience that xanthan gum will affect your allergy. I prefer to keep foods as natural as possible and if one feels the need for an extra binder there are foods which natural are high in pectin and similar products which will help. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Roy, If I may jump into the discussion; I agree with Brenda: I don't bother with the gums. I add a half cup of applesauce to banana cake/bread recipes. Pumpkin breads I don't add anything... and cookie bars, I add nut butter. ~Karina " Be here now. Be someplace else later. Is that so complicated? " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Hello Roy It really depends on my recipe but applesauce, pumpkin, pear sauce, crushed blueberries or saskatoons, a variety of squashes, and so on. BL Brenda-Lee, If you would be so kind, what ingredients would you use to replace xantham gum in a banana bread type recipe? Thank you. Roy Samuel Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.